Author name: Jim

Food in the News

Where did the flavor go?

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It looks so nice;  why doesn’t it taste better? “Plant geneticists say they have discovered an answer to a near-universal question: Why are tomatoes usually so tasteless?” This is the question posed by a recent New York Times article by Gina Kolata. “The unexpected culprit is a gene mutation that occurred by chance and that […]

Where did the flavor go? Read More »

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It looks so nice;  why doesn’t it taste better? “Plant geneticists say they have discovered an answer to a near-universal question: Why are tomatoes usually so tasteless?” This is the question posed by a recent New York Times article by Gina Kolata. “The unexpected culprit is a gene mutation that occurred by chance and that

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Stuff

Special Salad at Le Pichet

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“Anderson Valley lamb neck and shanks braised with red wine, shredded and served on a salad of dandelion greens, escarole, green garlic, walnut oil and butter fried croutons” We got in a whole lamb from Anderson Vally Ranch last week at Le Pichet.     I turned the neck and shanks into this special salad by

Special Salad at Le Pichet Read More »

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“Anderson Valley lamb neck and shanks braised with red wine, shredded and served on a salad of dandelion greens, escarole, green garlic, walnut oil and butter fried croutons” We got in a whole lamb from Anderson Vally Ranch last week at Le Pichet.     I turned the neck and shanks into this special salad by

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Food in the News

Is our food too clean?

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We are what we don’t eat? In a recent New York Times article, Jeff D. Leach suggests that our increasing distance from the soil in which our food grows may be behind not only increasing rates of allergies and food sensitivities, but perhaps also increases in chronic diseases and in the severity of effects we

Is our food too clean? Read More »

[portfolio_slideshow]

We are what we don’t eat? In a recent New York Times article, Jeff D. Leach suggests that our increasing distance from the soil in which our food grows may be behind not only increasing rates of allergies and food sensitivities, but perhaps also increases in chronic diseases and in the severity of effects we

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Cafe Presse | Le Pichet

Cafe Presse and Le Pichet open regular hours for July 4th Holiday

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Just a note to remind you that both Cafe Presse and sister restaurant Le Pichet will be open regular hours on Wednesday, July 4, 2012.  We hope you will have a great Fourth of July holiday. Cafe Presse  7am until 2am Le Pichet 8am until 12 midnight

Cafe Presse and Le Pichet open regular hours for July 4th Holiday Read More »

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Just a note to remind you that both Cafe Presse and sister restaurant Le Pichet will be open regular hours on Wednesday, July 4, 2012.  We hope you will have a great Fourth of July holiday. Cafe Presse  7am until 2am Le Pichet 8am until 12 midnight

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Le Pichet

Party for Bastille Day 2012 at Le Pichet

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Please join us at Le Pichet for our annual Bastille Day party.  We always enjoy throwing our 2 Cafe-Style events each year (the other is our Beaujolais Nouveau Party that takes place the 3rd Thursday of November) as it gives us the chance to break out of our normal, fairly reserved mold and swing a

Party for Bastille Day 2012 at Le Pichet Read More »

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Please join us at Le Pichet for our annual Bastille Day party.  We always enjoy throwing our 2 Cafe-Style events each year (the other is our Beaujolais Nouveau Party that takes place the 3rd Thursday of November) as it gives us the chance to break out of our normal, fairly reserved mold and swing a

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Food in the News

GMO Labels to be put to vote in California

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GMOs are everywhere…at least in the USA Although many people are not aware of it, almost all the processed food sold in the US contains Genetically Modified Organisms.  This according to an article by Amy Harmon and Andrew Pollack in the New York Times.  If that makes you nervous, it may (or may not) help

GMO Labels to be put to vote in California Read More »

[portfolio_slideshow]

GMOs are everywhere…at least in the USA Although many people are not aware of it, almost all the processed food sold in the US contains Genetically Modified Organisms.  This according to an article by Amy Harmon and Andrew Pollack in the New York Times.  If that makes you nervous, it may (or may not) help

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Cafe Presse

June Corner Table Menu

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What: Family-style dinner at Cafe Presse When: Tuesday June 26, 2012 6:30pm Where: The back room at Cafe Presse The next Corner Table dinner at Cafe Presse is scheduled for Tuesday June 26, 2012 at 6:30pm.  Space is limited and by reservation only so call today to save your place. The Corner Table is a

June Corner Table Menu Read More »

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What: Family-style dinner at Cafe Presse When: Tuesday June 26, 2012 6:30pm Where: The back room at Cafe Presse The next Corner Table dinner at Cafe Presse is scheduled for Tuesday June 26, 2012 at 6:30pm.  Space is limited and by reservation only so call today to save your place. The Corner Table is a

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Charcuterie

Pork shank and Spring herb terrine

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This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

Pork shank and Spring herb terrine Read More »

[portfolio_slideshow]

This terrine differs from the Burgundian classic Jambon Persillée  in that it is made from fresh pork shanks instead of from smoked ham.  The inclusion of soft herbs give it a lightness that contrasts with many other terrines. This recipe makes two (6 cup) terrines

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Stuff

Appetizer Special at Le Pichet

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Appetizer special, Sunday May 27, 2012 at Le Pichet: “Pork shank and Spring herb terrine, served on a warm salad of fingerling potatoes, local asparagus, crispy pork skin and a shallot-caper-grain mustard vinaigrette” I made 4 terrines, and two have already sold so we will probably only have this as a special today and tomorrow.

Appetizer Special at Le Pichet Read More »

[portfolio_slideshow]

Appetizer special, Sunday May 27, 2012 at Le Pichet: “Pork shank and Spring herb terrine, served on a warm salad of fingerling potatoes, local asparagus, crispy pork skin and a shallot-caper-grain mustard vinaigrette” I made 4 terrines, and two have already sold so we will probably only have this as a special today and tomorrow.

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